Ingredients:

  • 1 pound (450g) fettuccine pasta
  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 tablespoons (30ml) olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 cup (115g) unsalted butter
  • 1 1/2 cups (350ml) heavy cream
  • 1 1/2 cups (150g) freshly grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish
  • Lemon wedges for serving

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes (if using) and sauté until fragrant (about 30 seconds). Be careful not to burn the garlic.
  3. Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
  4. Reduce the heat to low. Add the butter to the skillet and let it melt. Slowly whisk in the heavy cream and bring to a simmer.
  5. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with nutmeg, salt, and pepper to taste.
  6. Add the cooked pasta to the skillet with the Alfredo sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  7. Gently fold the cooked shrimp into the pasta and sauce.
  8. Serve immediately, garnished with fresh parsley and extra Parmesan cheese. Serve with lemon wedges.